Video: Try a delectable new take on Thanksgiving treats

Closed captioning of: Try a delectable new take on Thanksgiving treats

>>we are back now at 8:51. this morning, with recooking with giada, reinventing your
side dishes
. good morning, nice to see you.

>>hi.

>>turkey is the star. i can eat it every day,
side dishes
make the meal, don't they?

>>or penguin, whichever.

>>you don't want to be cooking penguin. thosegies will be up here in a second.

>>yes, definitely turkey is sort of the star of the show. but i happen to love sides and as savannah put it, i'm not taking away the stuffing of touching the stuffing. we will deal with other things, vegetables, basically.

>>the way you do these sides, that i will appeal to the traditionalists who like the ingredients, these are for daring people?

>>it's no, i think the idea here being that something like this
sweet potato
dish can be made ahead of time. i'm trying to help people get to the point where they feel they can handle everything on time.
sweet potatoes
, salt. i put them in the oven until they are nice and tender. let them cool completely.

>>we should mention, this salad will be served
room temperature
or cold?

>>cold or
room temperature
. you can make it the day before or the morning of. it is out of the way or done. this is a bake mash. so you can add all of these ingredients, apple cranberries,
pumpkin seeds
or parsley.

>>i will make a fast dressing, yogurt, mustard, dijom mustard and
maple syrup
. you can make this simply. i bought the the
maple syrup
flavors, chrome myness. it's a little -- owe creaminess.

>>you put it in the fridge. i like to leave it in the fridge about
30 minutes
. i take it out like 20 to
30 minutes
before i'm going to serve it. it looks like. perfect.

>>see. okay. here you go.

>>thank you very much.
brussel sprouts
are my favorite vegetable.

>>really?

>>absolutely. no. 1.

>>that's kind of rare. bacon for sure everybody loves. this is the idea. you make a fast glaze, butter, add
brown sugar
to it. kayenne and salt.

>>you said you can use this glaze on
chocolate ice cream
.

>>een any
ice cream
, it's so good, it's butter, brown shoug ar, salt. we had two-thirds of a cup of bourbon. how do you feel about bourbon?

>>give me the
chocolate ice cream
right now. i love the bourbon.

>>add it off the heat because it can flame up and splatter everywhere i will leave you to mix that up. be careful of your outfit. it becomes this kind of a glaze.

>>i wish people at home could smell this, this smells really good.

>>we come to the securing of the
brussel sprouts
and bacon. i boil them to blanche them so they stayifies an grown. cut them in half, let them cool. take the big slabs of bacon not the regular breakfast bacon. you can get this at the specialty store or
butcher shop
. cut it up. put it in the oven about
10 minutes
render it slightly, then you can help me if you like.

>>alt nate.

>>take them and go like this, ow, without stabbing yourself.

>>did you just stab yourself?

>>i did, thanks for noticing. a piece of -- bacon.

>>do you have a
band aid
?

>>get me a skewer.

>>listen, those are -- if you want to try this. carson, go for it.

>>i love having carson, it eats, you are going to eat, too?

>>we need a
brussel sprout
.

>>wait. so you put them on the grill like this. you brush them with the bourbon
brown sugar
carmel. what do you think?

>>what's, natalie and i think the same way. this is a dessert, believe it or not cranberry soup.

>>eating bread crumbs.

>>great new takes on traditional sides for thanksgiving. giada, thank you very much.

Preparation

Heat a small sauce pan over medium heat. Add the butter and allow it to cook until the butter begins to brown and starts to smells nutty, about 3 minutes. Whisk in the brown sugar and cayenne and cook another 2 minutes stirring regularly. Remove the pan from the heat and add the bourbon. Be careful as it will splatter. Place the pan back on the heat and ignite if desired. Continue to cook, whisking constantly, until a smooth caramel has formed, another 3 minutes. Season with 1/4 teaspoon salt.

Preheat the oven to 375 degrees.

Spread the bacon on a small baking sheet and bake in the oven for 8 minutes, just to begin to render the fat. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the sprouts and simmer for

3 to 4 minutes or until just barely tender and still bright green. Spread on a sheet tray to cool slightly. Toss with the olive oil and remaining ¼ teaspoon salt.

Begin to assemble the skewers starting with a Brussels Sprout, then a piece of bacon, another sprout, another piece of bacon and finishing with a sprout. Continue until all of the skewers are assembled. Brush the glaze lightly over the skewers. Place them on the prepared grill pan and grill, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, about 1 to 2 minutes per side. Remove and serve warm drizzled with any remaining glaze.

Tips

Cooks Note: It may sound crazy, but the glaze for these Brussels sprouts also works well over chocolate ice cream with toasted pecans.

Preparation

Heat a 3 quart sauce pan over medium heat. To the pan add the onion, carrot, celery and 1 teaspoon of salt and sauté for 4 minutes or until the vegetables are beginning to soften. Add the apple and cranberries and sauté for another 2 minutes. Deglaze with the apple juice and add the water, star anise, cinnamon stick and cardamom pods. Bring soup to a boil, and allow it to simmer for 20 minutes. Remove the star anise, cinnamon stick and cardamom pods and cool slightly.

Meanwhile, in a small sauté pan, mix together the panko, 1 tablespoon agave, the curry powder and 1/4 teaspoon salt. Place over medium heat and cook for about 3 minutes, stirring often, until the breadcrumbs are fragrant and golden brown. Set aside to cool.

In 2 batches, ladle the soup into the pitcher of a blender and puree until smooth. Return the pureed soup to a pan and bring to a gentle simmer. Turn off the heat and add the remaining ½ teaspoon salt and 3 tablespoons of agave. Ladle into bowls and top with the curried breadcrumbs. Drizzle with a little smoked or extra virgin olive oil if desired.

Tips

Cooks Note: Smoked olive oil can be found at specialty food stores or ordered online. Regular extra virgin olive oil may be substituted.